Shotwell recipe

Shotwell

San Francisco, United States

Age

2Años
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1585 masas madre
  • 86 countries
  • 1399 cities

Mixture

75%
25%
Liquid Flour Other
Shotwell

Preserva tu masa madre para el futuro

Create your own Explore sourdough library

Since 2017

Characteristics

Velvet smooth starter with a hint of fruit.

Taste & flavour

Recipe

Starting ingredients

  • 25% Giusto's organic baker's choice unbleached flour
  • 25% Giosto's organic dark rye flour
  • 50% Filtered water

Feeding ingredients

  • 25% Giusto's organic baker's choice unbleached flour
  • 25% Giosto's organic dark rye flour
  • 50% Filtered water
1
Add equal weights of flour and water, mix and set aside at room temperature for 12 hours. If not used for baking, repeat one feeding and store in the fridge.
25% Giusto's organic baker's choice unbleached flour 25% Giosto's organic dark rye flour 50% Filtered water

Working method

1
This starter was created in San Francisco using a 50/50 mixture of organic unbleached bread flour (Giusto's) and organic dark rye flour. The first five days I used unsweetened pineapple juice to create extra acidity. After 5 days I switched to filtered water.
25% Giusto's organic baker's choice unbleached flour 25% Giosto's organic dark rye flour 50% Filtered water

Result

Jane Dough Loaf

Standard Shotwell loaf using a mix of Bread flour, Whole wheat flour and dark rye flour.
Shotwell Jane Dough Loaf second overview

Preserva tu masa madre para el futuro

Create your own Explore sourdough library